茶籽油基低脂沙拉酱的工艺配方研究  

Research on the Process Formula of Tea Seed Oil Based Low Fat Salad Dressing

作　　者：吴翔[1] 尤逢惠[1] 傅敏 彭飞 WU Xiang;YOU Fenghui;FU Min;PENG Fei(Agricultural Products Processing Research Institute,Anhui Academy of Agricultural Sciences,Hefei,Anhui 230031 China;Anhui Kanglong Agricultural Development Co.,Ltd.,Xuancheng,Anhui 242131,China)

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]安徽康龙农业开发有限公司,安徽宣城242131

出　　处：《农产品加工》2024年第23期36-40,共5页Farm Products Processing

基　　金：安徽省重点研究与开发计划项目“油茶绿色加工关键技术研究及副产物综合利用”(202204C06020005);安徽省科技特派团项目“郎溪县特色木本油料绿色加工关键技术研究与示范”(2023TPT102)。

摘　　要：利用茶籽油部分替代传统沙拉酱中的大豆油,并添加变性淀粉制备茶籽油基低脂沙拉酱,研究产品配方和加工工艺条件。通过单因素试验和正交试验确定茶籽油基低脂沙拉酱的最优工艺配方为沙拉酱用油量30%,茶籽油与大豆油比例为4∶6,羟丙基二淀粉磷酸酯添加量2.5%,黄原胶添加量0.35%,蛋黄液添加量10%,白砂糖添加量5%,食盐添加量1%,白醋添加量4%,柠檬酸添加量0.15%,山梨酸钾添加量0.1%,乙二胺四乙酸二钠添加量0.01%,β-胡萝卜素添加量0.02%,最优工艺配方下制作的沙拉酱具有良好的感官品质,与市售沙拉酱硬度、黏聚性及黏度都很接近。Using camellia seed oil to partially replace soybean oil in traditional salad dressing,and adding modified starch to prepare camellia seed oil based low-fat salad dressing,the formulation and processing conditions of the product were studied.Through single-factor experiments and orthogonal experiments,the optimal process formulation of the camellia seed oil based low-fat salad dressing was determined as follows:salad dressing oil content 30%,tea seed oil to soybean oil ratio 4∶6,the hydroxypropyl starch phosphate addition 2.5%,xanthan gum addition 0.35%,egg yolk liquid 10%,sugar 5%,salt 1%,white vinegar 4%,citric acid 0.15%,potassium sorbate 0.1%,disodium ethylenediaminetetraacetate 0.01%,β-carotene 0.02%.The salad dressing made with the optimal process formulation had good sensory quality,and its hardness,cohesiveness,and viscosity were similar to commercially available salad dressings.

关 键 词：茶籽油 沙拉酱 感官评价 低脂 工艺配方 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]